This study was carried out on silver carp fish steaks that prepared as "ready to eat" product to follow up the electrophoretic pattern changes throughout cold storage period at 4 0C. Frying and microwave cooking processes were applied on samples soaked in 15% brine solution (w/v) /3hr. followed by soaking in 5% potassium sorbatesolution (w/v) 30 mm. Six distinct bands were observed during various storage periods of uncooked and microwave cooked samples. While, five bands were identified in fried samples. Soaking treatment did not affect the number of bands detected in uncooked samples (6 bands) till the end of storage. Meanwhile, 8 bands were detected at the end of storage of unsoaked ones. During cold storage, different fried samples showed 6 bands. Samples cooked by microwave oven showed variable number of bands throughout cold storage period. Slight decrease was noticed in pH value after soaking treatment, while, frying and microwave cooking treatments caused slight increase in pH values of fish steaks just after treatment then a continuous increase was recorded till the end of cold storage. At the beginning of storageof uncooked samples, pH values showed slight decrease followed by remarkable increase till the end of storage period.